Heart-Healthy Oven-Baked Chicken Fillets
Indulge in the flavor-packed goodness of our "Heart-Healthy Oven-Baked Chicken Fillets," a wholesome recipe designed to nourish your body without compromising on taste. These tender, oven-baked chicken breasts are marinated in a zesty blend of olive oil, fresh lemon juice, smoky paprika, garlic, and fragrant herbs like thyme and oregano, ensuring a burst of flavor in every bite. Balanced with a nutrient-rich side of fresh baby spinach, juicy cherry tomatoes, and fiber-packed brown rice, this easy-to-make recipe is perfect for busy weeknights or a light yet satisfying family dinner. With only 15 minutes of prep time and a golden finish in just 30 minutes, this meal offers a guilt-free indulgence that's low in saturated fat and brimming with heart-healthy benefits—ideal for anyone seeking a delicious yet mindful approach to eating.
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Recipe Information
Ingredients
- 4 pieces skinless, boneless chicken breast fillets
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 1 teaspoon oregano
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 4 cups baby spinach leaves
- 1 cup cherry tomatoes, halved
- 2 cups whole grain or brown rice (cooked)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix together the olive oil, lemon juice, garlic powder, smoked paprika, thyme, oregano, black pepper, and salt to create the marinade.
Place the chicken fillets in a shallow baking dish and pour the marinade over them. Turn the fillets to ensure they are evenly coated.
Allow the chicken to marinate for at least 10 minutes. For more intense flavor, cover and refrigerate for up to 2 hours.
Line a baking sheet with parchment paper and transfer the marinated chicken fillets to the sheet.
Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken juices run clear.
While the chicken is baking, prepare the sides. In a large bowl, combine the baby spinach and cherry tomatoes.
Serve each chicken fillet over a portion of cooked brown rice with a side of the spinach and tomato salad.
Drizzle a touch of the remaining marinade over the salad for an extra burst of flavor.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1792 mg | 78% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 6.0 g | ||
| Protein | 229.9 g | 460% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2896 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
